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| Monster Kitchen |
Alongside the Monster Kitchen Team and Executive Chef Daniel Flatt, Creative Culinary Partner Ian Curley (French Saloon, VIC) will highlight Monster's sincere, seasonal and ever-evolving approach to food, with a strong focus on the two culture's ingredients, and the cooking techniques across their traditions.
Curley says, “I love the simplicity, and clean and subtle flavours of Japanese cooking, along with the traditional French flavours, presented simply with great technique.”
“The French and the Japanese are proud in nature, precise in method, artful in presentation and known for flavours that have whet the appetite of the entire world. Essentially French and Japanese cuisines are strikingly similar as they both focus on the quality of the ingredients first and foremost and also the technique to make the dish look good and be palatable”.
“This new menu does not borrow from both cuisines. Instead a new perspective has been taken, one rooted in attribution and education to both the Japanese and the French. At Monster we will marry both cuisines together but not in a confused way. They will both work together side by side, as it should be.”
Monster thrives off working with wholesome produce, presenting it simply, and allowing the great quality to speak for itself. Leaning on some local suppliers such as Moonlight Flat Oysters from the Clyde River as a provedore of the best South Coast produce and because their oysters are sustainably farmed. Boxgum Grazing is to thank for the iconic beef tartare; Lost River supply the lamb ribs, and Monster makes all their own honey.
Menu highlights include Ōra King Salmon with Yarra Valley caviar, a classic made duck liver parfait, and Comte Gougeres, a choux puff filled with rich cheese. Red meat cuts include a Tajima Wagyu Porterhouse, as well as a Flat Iron Black Angus, served with bone marrow butter and panko frites. Mashed potato is as silky as Japanese tofu, not to mention French frites cooked to perfection.
Desserts include Eton mess, with a Japanese twist, as well as yuzu curd, and a matcha meringue and sancho strawberries, finished off with a Nikka whisky ice cream.
The Bar's next move brings Japanese Ginza style beverages to the Capital. Monster's shining a spotlight on their Japanese whisky collection, one to soon to be rivalled by many as Canberra's the largest, and a commitment to showcase local wines in a new light.
“Every month the entire team will venture to a local winery where they will be immersed in wine,” Ovolo Group Curator of Wine, Shun Eto says. “Here they will pick grapes, taste wine and deep dive into the vineyards history and processes which they can then share with our guests.”
This strategy aims to hero each winery individually, but also promotes the entire local wine industry.
Local estates will be featured with Monster pouring three of their wines throughout the month, followed by a vineyard take over event, where five wines will be showcased in the company of the winemaker accompanied by great food.”
A menu to keep guests on their toes, bar staff you can trust to guide you through the night with exquisite yet affordably great tastes, and the artisanal ambience created by the disruption of such a bold step forward all come together for a memorable dining experience in the nation's capital – for all the right reasons.
Website: www.ovolohotels.com
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